This is a tough post already as I'm unable to spell "avocado" or "mayonnaise" without spell check. (Nor spell check for that matter)
This recipe is really nice when you have plenty of fresh tomatoes from the garden and wish to enjoy in a sandwich, old school style, with a heap of crispy lettuce and a creamy mayonnaise. We don't really salt food much but the tomatoes are enhanced with a dash of salt and pepper.
The recipe for the Mayonnaise follows. We simply spread on our best whole grain rolls, toasted, layered with sliced red tomatoes, iceberg lettuce (for crunch) and we love grated rainbow carrots on our sandwiches as well.
We don't use oils in our cooking or food preparation, no, not even plant oils. Oils that have been squeezed from plants are not whole foods. We were not meant to consume in abundance but to consume their oils naturally from the nuts and seeds as eaten whole and in small amounts.
The use of a creamy, fatty avocado really elevates this to a wonderful, tasty spread. You could also prepare some whole grain rotini, toss with the dressing and add chopped fresh vegetables for a cold pasta salad, or even a nice cold potato salad.
1 Medium Ripe Avocado (flesh should give to the push on the outside skin)
1) To prepare the avocado, run a medium sharp knife, lengthwise down the middle, through the skin and circle around the pit until you have "halved". Pull apart the two halves. The pit shall remain with one side. Use a knife to tap on the pit, embed enough with the knife, to remove the pit with a light pull.
2) Quickly remove the flesh with a large soup spoon. Scooping out from the skin and place the flesh in the bowl of a blender or food processor. Top immediately with the lemon juice to keep the green flesh from turning brown. Oxygen browns avocado flesh.
3) Add remaining ingredients and pulse until smooth, creamy and incorporated.
***Note: This stores well in the fridge in an air tight container for a few days.